This pan roasting technique infuses flavors so quickly, especially when the chickpeas brown and begin tasting a little like hazelnuts. Boiling down a little vinegar with them makes for a subtle snap. Serve the pan roast hot or warm with a salad of baby arugula or an orange salad with red onion.
Cook to Cook: The larger the pan, the faster this cooks.
For the canned vegetable broth, I wish I could recommend an organic broth, but all I have tasted so far are packed with carrots and/or other sweet ingredients, which makes them so sweet they throw off the balance of most recipes. This adds up to my suggesting College Inn or Swanson’s vegetable broths, not ideal, but the best choices found so far.
The second and third day the dish gets better and better. This doubles easily.
2. Stir in about two-thirds of the mint, all the garlic, tomatoes, and the 1/2-tablespoon of the vinegar. Stir and cook over medium high until the tomatoes start to soften (3 minutes). Blend in the tomato paste, 1/2 cup of broth, and the barley. Adjust the heat so the broth simmers. Cook, uncovered, 5 minutes, or until nearly half the liquid is simmered off. Taste for seasoning. Serve hot, or at room temperature sprinkled with the remaining mint.
Variation: Pan-Crisped Chickpea-Barley Patties
Blend grated cheese (1 part cheese to 2 parts leftovers) into leftover chickpea-barley sauté. Shape into 1/2 to 3/4-inch thick patties and chill 30 minutes.
Dip them in egg, roll in fresh breadcrumbs or Japanese Panko crumbs, and pan-fry in about 1/4 to a 1/2 inch vegetable to golden and crisp.
Copyright 2012 Lynne Rossetto Kasper
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.